CRANBERRY MANGO CHUTNEY

Using up more of those frozen cranberries from Christmas!  This is a good recipe for adding chopped nuts such as walnuts or pecans.

CRANBERRY MANGO CHUTNEY

3 cups fresh or frozen cranberries

1 cup orange juice

1 cup sugar

1 cup chopped dried mango

1 tablespoon minced fresh ginger (I sometimes substitute same amount of crystallized ginger, crushed)

In a large saucepan, bring the cranberries, orange juice, sugar, mango and ginger to a coil.  Lower the heat and simmer gently, stirring occasionally until thickened, about 15 minutes.  Transfer to a bowl. Refrigerate to cool and thicken.  Serve chilled or at room temperature.